Authentic Jollof Rice Recipe: A Flavorful West African Delight

A popular dish in West Africa, jollof rice is prized for its rich flavour, vivid colour, and fragrant spices. This one-pot dish is a mainstay for regular meals as well as holidays and family get-togethers. Jollof Rice is a recipe that will take your taste senses to the heart of Africa with its ideal balance of tomatoes, peppers, and spices. This recipe will walk you through the process of making the ideal Jollof Rice, regardless of your level of experience with African food. Come on, let's cook!

Ingredients
2 cups long-grain parboiled rice
3 medium-sized tomatoes, blended
1 red bell pepper, blended
1 scotch bonnet pepper (or habanero for less heat), blended
1 medium onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, minced
1/2 cup vegetable oil or palm oil
2 cups chicken or vegetable stock
1 tablespoon tomato paste
1 teaspoon thyme
1 teaspoon curry powder
1 teaspoon smoked paprika
2 bay leaves
Salt and pepper to taste
1 cup mixed vegetables (carrots, peas, green beans - optional)
1 pound chicken or beef (optional for protein)

Required Utensils:
Dutch oven or large pot
Wooden spoon
Food processor or blender
Cutting board and knife
Measurement spoons and cups

Preparation Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Directions
Get the base ready:
In a big pot, heat the oil over medium heat.  Sauté the chopped onions until they become transparent.  Add the ginger and minced garlic, and simmer for one to two minutes, or until fragrant.

Add the Tomato Mixture: 
Add the red bell pepper, scotch bonnet pepper, and blended tomatoes.  Cook until the mixture thickens and the oil rises to the top, stirring occasionally, for 10 to 15 minutes.

Season:
Add the curry powder, smoked paprika, bay leaves, tomato paste, thyme, salt, and pepper to season the sauce.  Mix thoroughly to incorporate.

To prepare the rice:
Rinse it under cold water until it runs clean.  To ensure that the rice is evenly coated with the sauce, add it to the pot and stir.  Make sure the liquid covers the rice by approximately 1 inch when you pour in the chicken or veggie stock.

Simmer and Cook: 
Put a tight-fitting lid on the pot and turn the heat down to low.  Simmer the rice for 20 to 25 minutes, or until it is soft and the liquid has been absorbed.

Optional: 
Add the vegetables in the final ten minutes of cooking if you're using mixed vegetables.

Fluff and Serve: 
Use a fork to gently fluff the cooked rice.  Serve hot after removing the bay leaves.

Nutritional Information (Per Serving)
Calories: 350 kcal
Carbohydrates: 55g
Protein: 8g
Fat: 12g
Fiber: 3g
Sugar: 5g
Sodium: 400mg

Last Word of Advice:
Try adding grilled prawns or smoked turkey as a protein component to provide even more flavour.  This recipe goes well with a fresh African salad or a side of fried plantains. For optimal texture and flavour, be sure to use long-grain parboiled rice.